Tug Hill Inn, 6253 Salmon River Road, Lowville, NY 13367 - Restaurant inspection findings and violations

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Business Info

Restaurant name: TUG HILL INN
Address: 6253 Salmon River Road, Lowville, NY 13367
County: Lewis
Local health department: Watertown District Office
Restaurant type: Restaurant
Total inspections: 6
Last inspection: 04/14/2015
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Inspection findings

Inspection date

Type

Comments
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 04/14/2015Inspectionslightly dented can removed to be returned to vendor, education provided. numerous renovations to the kitchen under way, adding a walk-in cooler and freezer. informed owner to send plans to WDO asap, she is already in contact with codes, don millet. floor in kitchen patched since last inspection. will ask maines to send specs for dishwasher again.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Improperly functioning on-site sewage disposal system, improper
 12/17/2014Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 09/25/2013Inspection
  • Improper thawing procedures used
  • Non food contact surfaces of equipment not clean
  • In use food dispensing utensils improperly stored
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 04/04/2012Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
 08/04/2011Inspection
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 08/31/2010Inspection

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